Every year I tweak the family favourites a little. I may have perfected cranberry sauce–
9 oz fresh cranberries
3 fl oz orange juice
3 oz dark muscovado sugar
cinnamon stick or half teaspoon dried cinnamon
Sprinkle of sea salt, good grind of black pepper – Don’t faff, chuck it all in a pan and cook, stirring till cranberries beginning to break up, cool and refrigerate.
Easiest lemon tart ever–
Use prebaked tart cases, OR, if you are making from defrosted frozen pastry (gluten-free “flaky” in our case) then cut squares, 2-3mm thick, press into greased bun/patty tins.Use a cutter the size of each base to make an impression almost all the way through and prick JUST this base. Don’t worry if it goes all the way through in places, once cooked for 15 minutes at 190 degrees, then chilled, the filling won’t escape. For our tins, a blanquette flute was the perfect size cutter !
Fill with one tub mascarpone and same weight in good lemon curd. Whisked together till smooth and fluffy; pile into cooked cooled pastry cases. Mine are rustic, as you can see, I’m no food stylist! I made my own candied lemon peel too…
We had turkey and gammon- glazed with truffle and runny honey, mmm…
Left over flaky pastry was layered with crushed sea salt and chilli flakes to make little savoury nibbles to serve with pre-dinner drinks